Lobster tails with cilantro chipotle cream
6 Nova Scotia medium (5-6 oz.) lobster tails (these sustainable source lobster tails are available at Gimli Fish).
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sea salt
Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt. Chill.
Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.
Courtesy of chef Karen Peters.